4 4-oz. fillets fresh prime yellowfin tuna
1 sweet red pepper
Kosher salt to taste
3 Tbsp. Smokehouse Ground Black Pepper
2 Tbsp. canola oil
½ cup sesame seaweed salad, divided equally
1 scallion, cut on a bias
¼ cup toasted cashews
2 cups cooked jasmine rice

Method

Slice red pepper into flat sections, remove pith, and slice into thin, fine strips. Immerse in ice water to make curls (takes one hour). Slice tuna portions into 1-inch by 2-inch rectangles. Preheat skillet to medium high and add oil. Lightly salt the tuna and coat evenly with black pepper. For rare slices, carefully sear the coated tuna in hot oil for 1-2 minutes on each side. Remove from pan and slice 5-6 pieces, 1/8-inch thick. Place a 2-oz. mound of cooked rice in the center of each plate, and then shingle the slices onto the plate, arranging them against the jasmine rice. Top the rice with sesame seaweed salad, red pepper curls, and sliced scallions. Drizzle hot pepper jelly on tuna and onto plate.

Hot Pepper Jelly

Ingredients

1 jalapeño pepper, stems and seeds removed, minced
½ cup sherry vinegar
½ cup chardonnay
2 Tbsp. favorite hot sauce
2 Tbsp. shallots, finely minced
½ cup apple jelly
Kosher salt to taste

Method

Combine pepper, vinegar, wine, hot sauce, and shallots in a small saucepot and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, then whisk in apple jelly and lightly salt to taste.